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Recipes
Peanut Butter Coconut Flourless Cookies GF
By MaryEllen
These cookies have an amazing chewy texture that you wouldn’t think was possible without any flour
- 1 cup (80 g) unsweetened coconut flakes
- 1 cup (256 g) no-stir natural peanut butter (no stir is the kind that doesn’t separate in the jar)
- 2 eggs (100 g, weighed out of shell) at room temperature, beaten
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup + 2 tablespoons (86 g) coconut palm sugar, ground finely (or the same weight of light brown sugar)
- 1 teaspoon pure vanilla extract
- 2/3 cup (4 ounces) semi-sweet chocolate chips
Pumpkin Pie w/ Lemon & Ginger, GF & low FODMAP
By MaryEllen
This version of pumpkin pie is lightly sweetened with maple syrup and flavored with fresh lemon zest and freshly gr...
- Ingredients:
- Ingredients:
- Ingredients:
- 1 1, 9 1/2-inch baked deep-dish 9 1/2-inch (24 cm) All-Butter pie crust
- 1 1, 9 1/2-inch baked deep-dish 9 1/2-inch (24 cm) All-Butter pie crust
- 1 1, 9 1/2-inch baked deep-dish 9 1/2-inch (24 cm) All-Butter pie crust
- Filling:
- Filling:
- Filling:
- 1 1, 15 15 ounce (425 g) can pumpkin purée (see Tips)
- 1 1, 15 15 ounce (425 g) can pumpkin purée (see Tips)
- 1 1, 15 15 ounce (425 g) can pumpkin purée (see Tips)
- 1/2 1/2 1/2 cup (120 ml) pure maple syrup
- 1/2 1/2 1/2 cup (120 ml) pure maple syrup
- 1/2 1/2 1/2 cup (120 ml) pure maple syrup
- 2 2 2 large eggs, at room temperature
- 2 2 2 large eggs, at room temperature
- 2 2 2 large eggs, at room temperature
- 1/2 1/2 1/2 cup (120 ml) heavy cream, at room temperature
- 1/2 1/2 1/2 cup (120 ml) heavy cream, at room temperature
- 1/2 1/2 1/2 cup (120 ml) heavy cream, at room temperature
- 1/4 1/4 1/4 cup (60 ml) lactose-free whole milk, at room temperature
- 1/4 1/4 1/4 cup (60 ml) lactose-free whole milk, at room temperature
- 1/4 1/4 1/4 cup (60 ml) lactose-free whole milk, at room temperature
- 1 1 1 teaspoon cinnamon
- 1 1 1 teaspoon cinnamon
- 1 1 1 teaspoon cinnamon
- 1 1 1 teaspoon lemon zest
- 1 1 1 teaspoon lemon zest
- 1 1 1 teaspoon lemon zest
- 1/2 1/2 1/2 teaspoon finely grated fresh ginger
- 1/2 1/2 1/2 teaspoon finely grated fresh ginger
- 1/2 1/2 1/2 teaspoon finely grated fresh ginger
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon salt
Accordion Roasted Gluten-Free Potatoes with Garlic & Herbs
By MaryEllen
his recipe is delicious with Standing Rib Roast
- 4 tablespoons (1/2 stick) unsalted butter or dairy-free alternative 1/4 cup olive oil
- 8 sprigs fresh thyme
- 4 medium garlic cloves, peeled and crushed
- 1 tablespoon kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 8 Yukon Gold potatoes (about 21/2 to 3 pounds)
- 2 tablespoons finely chopped fresh parsley
Tomato Phyllo Pie
By MaryEllen
Lightly grease a large baking sheet
- 1/4 cup butter, melted
- 2 garlic cloves, crushed
- 8 phyllo sheets
- 1 cup shredded mozzarella
- 3 medium red and orange tomatoes, sliced
- 4 ounces crumbled feta cheese
- 1/3 cup chopped fresh basil
Spicy Hill Country Meat Pies
By MaryEllen
Instead of making their dough, buy the Empanada circles from the Mexican store
- For the dough:
- 4 Tbsp butter
- 4 Tbsp lard
- 2 1/2 cups flour, plus more for kneading
- 1/2 tsp baking powder
- 1 1/2 tsp salt
- 4 tsp fresh thyme
- 5 Tbsp whole milk
- 1 large egg
- For the Filling:
- 2 Tbsp olive oil
- 1 lb ground pork
- 1 1/2 tsp salt
- 1 1/2 tsp freshly ground pepper
- 1/2 cup diced yellow onion
- 1/3 cup minced red bell pepper
- 1/3 cup minced green bell pepper
- 1/4 cup minced celery
- 1 Tbsp finely minced garlic
- 1/2 Tbsp Creole seasoning
- 1/2 cup diced sweet potato, blanched in salted water 1 minute
- 1/2 cup cooked crowder or field peas
- 1 Tbsp flour
- 1 Tbsp cane syrup
- 2 Tbsp bourbon
- 1/4 cup ham or chicken stock
- 1/4 cup thinly sliced scallions
- 1 large egg, beaten
- For the Sauce:
- 1 cup mayonnaise (preferably Duke’s)
- 2 Tbsp sriracha hot sauce
- 2 Tbsp apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp sugar
BLUEBERRY NUT CRUNCH
By MaryEllen
Laura brought this to a Pot Luck and since I have all those frozen blueberries waiting for a recipe
- 1 large can crushed pineapple
- 1 quart fresh blueberries (Frozen will also work nicely)
- 1/2 cup sugar
- 1 yellow cake mix (2 layer)
- 1 stick butter (melted)
- 1 cup chopped nuts
- 1/4 cup sugar
Dear Abby's Pecan Pie
By MaryEllen
Published in the LA Times 11/25/1974
- 1 cup White Corn Syrup
- 1 cup Dark Brown Sugar
- 1/3 tsp. salt
- 1/3 cup melted Butter
- 1 tsp. Vanilla
- 3 whole eggs lightly beaten
- 1 heaping cup Shelled Pecan Halves
Asian Lettuce Wraps, GF
By MaryEllen
Craving those lettuce wraps you had at your favorite Asian restaurant? You can make them at home in 25 minutes with...
- Optional toppings:
- 1 1/4 lb 96 percent lean ground beef (or any ground meat you prefer)
- 1 tbsp olive oil
- 1 cup onion, roughly chopped
- 4 cloves garlic, diced
- 1-inch piece of ginger, diced
- 3/4 cup water chestnuts, roughly chopped
- 5 tbsp hoisin sauce (found in the Asian section of most grocery stores)
- 1 tbsp soy sauce
- Bibb lettuce
- Shredded carrots
- Roughly chopped peanuts
- Toasted sesame seeds
- Chopped green onion
Mini Pies, GF
By MaryEllen
In a large bowl, whisk together the dry ingredients
- Pie Dough:
- 2 2 2 cups gfJules™ All Purpose Gluten Free Flour (270 grams)
- 1 1 1 tsp. salt
- 4 4 4 Tbs Shortening, Butter Or Non-Dairy Alternative (e.g. Earth Balance® Shortening Sticks)
- 6 6 6 Tbs Butter Or Non-Dairy Alternative ( e.g. Earth Balance® Buttery Sticks)
- 4 4 2-4 6-8 Vodka + 2-4 Tbs Cold Water OR 6-8 Tbs. Cold Water
- 1 Wash (1 Egg + 1 Tbs. Water) OR Milk (Dairy Or Non-Dairy) for brushing on crust (optional)
- to mixture to sprinkle on top (optional)
- to sugar to sprinkle on top (optional)
- Filling:
- 1 1/2 1 1/2 1/2 cups frozen raspberries (or other berries — fresh will be more watery, so drain before using)
- 1 1/2 1 1/2 1/2 Tbs. gfJules™ All Purpose Gluten Free Flour
- 3-4 3-4 to Tbs. granulated cane sugar (or unrefined coconut palm sugar, or honey or agave), to taste
- 2 2 2 tsp. lemon zest
Carrot Cake Whoopie Pies, GF
By MaryEllen
These moist and tender gluten free carrot cake whoopie pies with cream cheese filling are a fun Easter alternative ...
- For the cakes
- 1 1/4 cups (175 g) all-purpose gluten-free flour (I like Better Batter or mock Better Batter here)
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup (109 g) packed light brown sugar
- 1 cup (120 g) fresh, finely grated carrots (about 2 medium carrots)
- 2 tablespoons (28 g) unsalted butter, melted and cooled
- 2 tablespoons (24 g) vegetable shortening, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 egg (50 g, weighed out of shell) at room temperature, beaten
- 1/2 cup + 2 tablespoons (5 fluid ounces) milk (any kind), at room temperature
- For the filling
- 6 ounces cream cheese, at room temperature
- 4 tablespoons (56 g) unsalted butter, at room temperature
- 1 1/2 cups (173 g) confectioners’ sugar
- 1/8 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg